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If you’re looking for a fun and healthy twist on traditional tacos, Mini Zucchini Taco Cups are the perfect solution. These delightful little cups not only deliver the bold flavors of your favorite taco filling but also incorporate the nutritious benefits of zucchini, making them an ideal choice for family dinners, gatherings, or even meal prep. With their bite-sized presentation, Mini Zucchini Taco Cups are sure to please both kids and adults alike, providing a creative way to enjoy a classic dish while keeping health and nutrition in mind.

Mini Zucchini Taco Cups

Looking for a healthy twist on Taco Night? Try these Mini Zucchini Taco Cups! They pack all the bold flavors of traditional tacos into a nutritious zucchini base. Perfect for family dinners or meal prep, these bite-sized cups are customizable with your choice of protein, spices, and toppings. Plus, with their low calorie count and high fiber content, they make for a delicious and guilt-free meal. Bring excitement to your table with these flavorful, fun, and healthy taco cups!
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Ingredients
  

2 medium zucchinis

1 lb ground beef, turkey, or plant-based protein (for a vegetarian option)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup shredded cheese (cheddar or Mexican blend)

1 small avocado, diced

¼ cup fresh cilantro, chopped

Salsa, for serving

Sour cream (optional)

Lime wedges, for garnish

Salt and pepper, to taste

Instructions
 

Prepare the Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure easy cleanup after baking.

    Prep the Zucchinis: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds from the center, creating a hollow space for the taco mixture. Set these zucchini halves aside.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté it until it becomes translucent, around 3-4 minutes. Next, add the minced garlic, stirring for an additional 30 seconds or until fragrant.

        Brown the Meat: Add the ground beef or turkey to the skillet. Using a spatula, break it apart while cooking until it’s fully browned and no longer pink, which should take about 5-7 minutes. If there’s excess fat, drain it.

          Mix in Flavorful Ingredients: Stir in the taco seasoning along with the black beans and corn. Cook everything together for another 3-4 minutes, allowing it to heat through. Season the mixture with salt and pepper to your taste.

            Incorporate Cheese: Remove the skillet from the heat and stir in half of the shredded cheese. It should melt into the mixture smoothly, enhancing the flavor.

              Fill the Zucchini Cups: Arrange the hollowed zucchini halves on your prepared baking sheet. Spoon the taco filling into each zucchini cup, pressing down slightly to pack it in.

                Top with Cheese: Sprinkle the remaining shredded cheese evenly over each stuffed zucchini.

                  Bake: Place the baking sheet in the preheated oven and bake the zucchini taco cups for approximately 20-25 minutes. You’ll know they’re done when the zucchini is tender and the cheese is melted and golden.

                    Finish and Serve: Once baked, take the taco cups out of the oven and allow them to cool slightly. To serve, top with diced avocado, fresh cilantro, and a dollop of salsa or sour cream, if desired. Garnish with lime wedges on the side for an extra zing.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                        Enjoy your delicious Mini Zucchini Taco Cups!